Bakrid 2023: Cooking For A Party? Try Chef Navidakhtar's Recipe

Bakri Eid, also known as Eid al-Adha, is an important Islamic holiday celebrated by Muslims around the world. Central to the festivities is the tradition of sacrificing a goat or lamb in remembrance of Prophet Ibrahim's willingness to sacrifice his son as an act of obedience to God. However, beyond the religious significance, Bakri Eid is also a time for families and communities to come together and enjoy a bountiful feast.

Cooking a large daawat (feast) to feed many people is an integral part of the Bakra Eid celebrations. Families take great pride in preparing a variety of delicious dishes using the Qurbani (sacrificial) meat. Traditional recipes like Biryani, Korma, Seekh Kebabs, and Haleem are commonly prepared during this time. The process of cooking a large daawat requires careful planning, coordination, and skill, as the aim is to accommodate and satisfy the appetites of numerous guests. 

It is not uncommon to see multiple dishes being prepared simultaneously, with family members and friends lending a helping hand in the kitchen. The aroma of spices fills the air, and the sound of laughter and chatter accompanies the preparation, creating a vibrant and festive atmosphere. Sharing the cooked food with neighbours, friends, and those in need is also a significant aspect of Bakri Eid, highlighting the importance of generosity and community spirit during this joyous occasion.

If you're planning to cook for your friends and family this Eid, Chef Navidakhtar, Executive corporate Chef of the Balwa Group of hotels has a couple of traditional recipes you can try out for a feast that easy and delicious.

Kache Gosht ki Biryani Recipe

Ingredients:

  • 7 kg Mutton
  • 6 kg Rice
  • 1 bunch Coriander
  • 8 kg Birista (Fried Onions)
  • 15 pcs Aloo Bukhara (Dried Plums)
  • 2 pcs Jaipal (Mace)
  • 100 gm Javitri (Nutmeg)
  • 5 kg Curd
  • 15 gm Laung (Cloves)
  • 15 gm Green Cardamom
  • 5 gm Badi Elaichi (Black Cardamom)
  • 4 kg Potato
  • 20 gm Ginger Garlic Paste
  • 1 litre Oil
  • 500 gm Cashew Nuts
  • 220 gm Chilli Powder
  • 500 gm Green Chilli Paste
  • 10 Black Peppercorns
  • 100 gm Garam Masala
  • 100 gm Jeera (Cumin Seeds)
  • 30 gm Shahi Jeera (Black Cumin Seeds)
  • 6 gm Star Anise
  • 4 pcs Lemon
  • 1.5 kg Pineapple
  • 1 bunch Pudina (Mint Leaves)
  • 1 kg Ghee
  • 10 gm Haldi Powder (Turmeric Powder)

Method:

  • Marinate the mutton one day prior to making biryani.
  • For marination, take a large vessel and add mutton. Then, add ginger garlic paste, green chilli paste, salt, red chilli powder, green cardamom powder, black pepper powder, javitri powder, black cardamom powder, garam masala, whole jeera (cumin seeds), lemon juice, haldi powder, chopped pudina (mint leaves), chopped coriander leaves, aloo bukhara (dried plums), curd, grated pineapple, ghee, birista (fried onions), jaiphal (mace) powder, and laung (cloves).
  • The next day, take a large cooking pot (degchi) and add ghee. Heat the ghee and add whole spices like shahi jeera, star anise, cloves, and black cardamom. Then, add the marinated mutton along with aloo bukhara and whole cashew nuts. Also, add fried potatoes.
  • Add pulao rice that is 50% cooked to the pot. Then, layer it with rice that is 75% cooked, followed by rice that is 90% cooked.
  • Dum the biryani by covering the pot with a tight-fitting lid and cooking it on low heat for approximately 45 minutes.
  • Once cooked, serve the Kache Gosht ki Biryani hot and enjoy!

Badami Murgh Korma

Ingredients

  • 1 kg chicken, curry cut
  • 200 grams brown onion
  • 100 grams of cashew nuts
  • 100 grams yoghurt (dahi)
  • 100 ml ghee
  • 25 grams brown garlic paste
  • 10 grams garam masala powder
  • 30 grams salt
  • 25 grams ginger garlic paste
  • 25 grams green cardamom
  • 10 grams javitri powder
  • 1 gram saffron (kesar)
  • 20 grams cinnamon (dalchini)
  • 100 grams almonds (badam)
  • 80 grams chironji
  • 100 ml oil

Instructions:

Prepare the korma gravy:

  • In a handi or large cooking pot, heat oil and add whole spices.
  • Add almonds with skin, chironji, cashew nuts, and water. Allow it to cook.
  • Once cooked, add brown onion and blend the mixture 4-5 times until smooth.
  • In a separate pan, heat ghee and oil, then add ginger garlic paste and yoghurt (dahi).
  • Add the pulverised gravy to the pan and let it cook.

Cook the chicken:

  • In a separate deep pan, melt ghee and add whole spices.
  • Add brown garlic paste and chicken pieces. Cook until the chicken is done.
  • Pour the korma gravy prepared in step 1 into the pan.
  • Season with salt, green cardamom powder, garam masala powder, cinnamon powder, and javitri powder.

Final touches:

  • Adjust the seasoning by checking the salt level.
  • Infuse saffron (kesar) in cream and add it to the korma.
  • Give the dish a quick stir and serve it hot.
  • Enjoy your Badami Murgh Korma!

Note: Do not remove the skins from the almonds, it’s what gives the korma its signature colour.